When I came across this recipe in my efforts to repopulate my recipe index, I realized that I had never attached a photo. Obviously that meant that I needed to make them right away so I could capture a photo to share!
This was one of my first forays into creating (or heavily adapting) my own recipes. As I read over the recipe before I began baking I also realized that I have learned so much about baking in the years since I originally posted this recipe – several things immediately popped out as glaring errors. My egg to flour and sugar ratio was off, the preparation method would result in a simply dense rather than fudgy texture, the ganache topping had insufficient cream so the end result would set too hard, etc. I took this opportunity to tweak, correct and refine the recipe.
Now, here is the updated, improved recipe – with photo!
- 1/2 cup cocoa powder
- 1 cup unsalted butter melted
- 2 cup sugar
- 4 large eggs
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chunks or chips
- 1/2 cup peanut butter baking bits
- 8 oz cream cheese softened
- 1 tbsp unsalted butter softened
- 3 tbsp peanut butter creamy
- 2 cup powdered sugar
Peanut Butter Fudge topping
- 12 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/3 cup peanut butter creamy
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Preheat oven to 350 degrees and grease or line with non-stick foil a 13x9 inch baking pan. (I recommend aluminum rather than glass)
For the filling:
- In a small bowl blend together the cream cheese peanut butter and 1 tbsp butter until fluffy; slowly blend in the powdered sugar until all of it is blended in. Set aside.
For the brownies:
- In a small bowl, whisk together the melted butter and cocoa powder until smooth, set aside.
- In a large bowl, whisk together the eggs and sugar until pale and thick. Stir in the vanilla and salt.
- Stir the cocoa and butter mixture into the egg mixture. Fold in the flour, chocolate chunks and peanut butter chips. Spread evenly in the prepared pan.
- Spoon the filling into a bag, cut a bottom corner off the bag and pipe wide lines of filling on top of the brownie batter. Use a butter knife to swirl the filling into the batter.
- Place the pan in the oven and bake for 30 - 40 minutes or until just set. Do not over bake - these should have a soft fudgy texture reminiscent of the interior of a molten cake, but sturdy enough to cut. Remove from oven and cool completely.
For the topping:
- Place the chocolate chips, cream, peanut butter and butter over a double boiler. Heat gently, stirring often, until smooth. Stir in the vanilla. Spread over the cooled brownies and allow to set. (You can put the pan in the fridge to speed up this process and for a cleaner cut)
- Cut the brownies into 24 - 2" x 2" squares; store leftovers in an air tight container.